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'[nu nn has WILLIAM P. cnorwon'rnv, or isnnrrnonn, MARYLAND.

hones or newer-rue SBEGIFI CATIOZI forming part of Letterstfiatent hi0. 245,996, tdatedA I 7 Application filed March 22, 1881. (No speolmensJ' To all whom, it may concern:

Be it known that I, WILLIAM PITT OLoT- WORTHY, a citizen of the United States, residing at the city of Baltimore, in the State of Maryland, have invented certain new anduseful Improvements in RoastingCoifee without appreciable loss of weight and preserving the aroma thereof; and I do hereby declare that the following is afull, clear, and exact description of the inventiomwhich will 1 enable others skilled in the art to which it appertains to make and use the same.

Heretoi'ore coffee-beans have generally been roasted in pans, ovens, or cylinders, some sinr5gle and simple in construction, others with separate chambers for roasting and drying, and more or less complicated, all aiming at the confessed desideratum of preserving the aroma and givin theroastm con'ee "good keeping qualities, for aiding in which did'erent methods of coating and glazing roasted cofi'ee have been invented and applied; but it is found, experimentally, that coffee loses a considerable percentage of its weight in the process of roasting, and that the foreign substances added to the roasted codes-beans for thepurpose of restoring the lost weight and preserving the qualities of the beans by coating them therewith only partially and temporarily accomplish. their object, and that the coffee so prepared soon loses flavor, and often acquires an unpleasant flavor from. the stale substances so applied. The existing methods of preparing codes-beans for culinary pun poses involve the two processes of roasting and glazing with albumen, gum arable, or

other substance or preparation, which require more time than a single process would.

The object of my invention-is to improve the quality of roasted cod'ee by preventingthe escape of its aroma; to make it of uniform excellence by subjecting it to a uniform temperatnre; toobviate the loss of weight by immediately supplying the place of the water which evaporates from the beans in the pro cess of roasting with oil; to save time, and thereby increase capacity and save fuel, and to complete the process in a single operation. ll accomplish all of these objects by a very rues,

. simple process, which consists of immersing the coifee-beans intended to beroasted. in spot or cauldron of cottonseed-oil heated to near the boiling-point, and allowing them to remain therein until properly browned or roasted. To carry my invention into shoot, I take a pot or cauldron of dimensions adapted to the size of the charge of codes intended to be quantity-of oil to completely cover said charge, Many diht'erent oils, animal or vegetable,

vmight be used; but I prefer cotton-seed oil,

because of its purity as a table oil, its sweetness, and preservative properties. 1 heat said oil to near about the boiling-point. I then place the} codeebeans in a wire net or other convenient open-mesh receptacle, which will hold the'nodee in place and allow the heated oil to come in contact-therewith, and'im'ni'erse" it in the said heated oil, where I allow it to.

remain until it is completely browned, which usually requires only about five minutes, when it is withdrawn from its oil-bath, and after being allowed to dry is ready for grinding and making liquid eofi'ee for the table.

The advantages or this process over any new in use are, first, that the operation is much speedier than any other, requiring only five minutes, whereas other processes require from forty minutes to an hour,v The time required being but one-eighth of that ordinarily required, multiplies the value of the fuel usedv and the amount of codes roasted by eight; secondly, that the codes being entirely immersed in the oil during the process oi roasting or browning, the oil prevents the aroma roasted therein, and llponr into it a sumcient:

from escaping, and there is no necessity for trying to recover the lost aroma, as in the various. processes now in vogue; th-irdly,a more uniform temperature can. be maintained in the heated oil than in metal cylinders or pans, and consequently there willbe greater uniformity in results; t'ourthly, the water driven out of the green codes-beans by the heat bubbles up through the'oil, and is immediately replaced by the oil, which serves to preserve the original bulls and weight of the codes-beans, and helps to preserve them and to hold the volatile aroma,so that greater strength is secured,

and the coffee so prepared Will-keep for long time without deterioration; fifthly, the whole eaaee'e process is accomplished in a single operation,

and no necessity exists for the subsequent use 5 of foreign preparahions to coat over the roasted ent, is-

1; In the roasti and secure by Leizters Patngof coffee-beans, the process of immersing the same in heated or boil; ing oils, especially cotton-seed oil', as above set forth and described.

2. The process of roasting coffee, which consists' in browning the same in a hot-oil bath, 1 5

\ substantially as described.

. WILLIAM P1331 OLOTWORTHY, Witnesses:

, LnwIsB. BnowNE,

Lonrs HoRPEL. 

